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Mozzarella-Topped Meatballs with Warm Sourdough Baguette
50 minVoor 4Nutri-Score C€€
C
50 min
50 minMozzarella-Topped Meatballs with Warm Sourdough Baguette
recept van
Ballerina Farm
@ballerinafarm
1 recept
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
ground beefVlees500 g
egg (beaten)Zuivel1 stuk
breadcrumbsBakkerij50 g
parmesan (finely grated)Zuivel40 g
garlic (crushed)Groente en fruit2 stukken
onion (finely chopped)Groente en fruit1 stuk
parsley (chopped)Groente en fruit10 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
olive oilVoorraadkast20 ml- tomato passataVoorraadkast400 g
mozzarella (torn into pieces)Zuivel200 g- sourdough baguetteBakkerij1 stuk
per portie
Voedingswaarden
496kcal
- Koolhydraten
- 33 g
- Eiwitten
- 33 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Mengkom
Koekenpan
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 1
Make the meatball mixture
- In a bowl, combine the ground beef, egg, breadcrumbs, parmesan, garlic, onion and parsley.
- Season with salt and black pepper and mix until just combined.
- Roll into evenly sized meatballs.
- Stap 2
Brown the meatballs
- Heat the olive oil in a frying pan over medium-high heat.
- Brown the meatballs on all sides until golden.
- Stap 3
Simmer in tomato sauce
- Pour the tomato passata into the pan around the meatballs.
- Simmer gently until the meatballs are cooked through and the sauce thickens.
- Stap 4
Top with mozzarella and bake
- Transfer the meatballs and sauce to a baking dish and scatter the mozzarella over the top.
- Bake at 200 °C until the cheese is melted and bubbling.
- Stap 5
Warm the baguette and serve
- Warm the sourdough baguette in the oven until crisp.
- Serve the meatballs hot with the warm baguette.